What are the quick recipes for dinner?

Recipe 5: Stir-fried noodles with Vegetables (continued)

1. Add garlic to the skillet and cook for 1 minute, until fragrant.
2. Add mixed vegetables to the skillet and cook until tender-crisp, about 3-4 minutes.
3. Add cooked noodles to the skillet and stir-fry for 2-3 minutes, until well combined with vegetables.
4. Add soy sauce to the skillet and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. If using, add cooked chicken or tofu to the skillet and stir-fry until well combined.
7. Serve hot and enjoy!

Recipe 6: Omelette with Mushrooms and Spinach

• 2 eggs
• 1/2 cup sliced mushrooms
• 1/2 cup fresh spinach leaves
• 1 tablespoon butter
• Salt and pepper to taste
• 1 tablespoon grated cheddar cheese (optional)

1. In a small bowl, beat eggs and season with salt and pepper.
2. Heat butter in a medium skillet over medium heat.
3. Add mushrooms to the skillet and cook until tender, about 2-3 minutes.
4. Add spinach to the skillet and cook until wilted, about 1 minute.
5. Pour eggs over the mushroom and spinach mixture in the skillet.
6. Cook until eggs are set, about 2-3 minutes.
7. Flip and cook for an additional 1-2 minutes, until eggs are cooked through.
8. If using, sprinkle with cheddar cheese and fold omelette in half.
9. Serve hot and enjoy!

Recipe 7: Chicken and Vegetable Kabobs

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup mixed vegetables (such as cherry tomatoes, onions, bell peppers, and mushrooms)
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

1. Preheat the grill or grill pan to medium-high heat.
2. Thread chicken and vegetables onto skewers.
3. Brush with olive oil and season with lemon juice, oregano, salt, and pepper.
4. Grill for 10-12 minutes, until chicken is cooked through and vegetables are tender.
5. Serve hot and enjoy!

Recipe 8: Lentil Soup

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

1. In a large pot, heat olive oil over medium heat.
2. Add onion, garlic, carrot, and celery and cook until tender, about 5 minutes.
3. Add lentils, vegetable broth, diced tomatoes, and thyme to the pot.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!

Recipe 9: Grilled Chicken and Pineapple Skewers

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup pineapple chunks
• 1 cup mixed bell peppers (such as red, yellow, and green)
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• Salt and pepper to taste

1. Preheat grill or grill pan to medium-high heat.
2. Thread chicken, pineapple, and bell peppers onto skewers.
3. Brush with olive oil and season with soy sauce, honey, garlic powder, salt, and pepper.
4. Grill for 10-12 minutes, until chicken is cooked through and pineapple is caramelized.
5. Serve hot and enjoy!

Recipe 10: Spinach and Feta Stuffed Chicken Breasts

• 4 boneless, skinless chicken breasts
• 1 package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the spinach mixture and secure with toothpicks if needed.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes, until chicken is cooked through and spinach is heated through.
7. Serve hot and enjoy!

Recipe 11: Roasted Vegetable and Goat Cheese Tart

• 1 sheet puff pastry, thawed
• 1/2 cup goat cheese, crumbled
• 1/2 cup caramelized onions (see note)
• 2 cups mixed roasted vegetables (such as zucchini, bell peppers, and cherry tomatoes)
• 1 tablespoon olive oil
• Salt and pepper to taste

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and place on a baking sheet.
3. Spread goat cheese and caramelized onions over the center of the pastry, leaving a 1-inch border around the edges.
4. Top with roasted vegetables and drizzle with olive oil.
5. Fold edges of pastry up over the filling and press gently to seal.
6. Bake for 25-30 minutes, until pastry is golden brown and filling is heated through.
7. Serve hot and enjoy!

Recipe 12: Quinoa and Black Bean Bowl with Avocado Salsa

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 ripe avocado, diced
• 1 lime, juiced
• Salt and pepper to taste

1. Cook quinoa according to package instructions.
2. In a pan, heat olive oil over medium heat. Add bell pepper, onion, and garlic and cook until tender, about 5 minutes.
3. Add black beans to the pan and stir to combine.
4. In a bowl, combine cooked quinoa, black bean mixture, and diced avocado.
5. Squeeze lime juice over the top and season with salt and pepper to taste.
6. Serve hot and enjoy!